The Witching Moon Manor | Ginger Molasses Cake with Rum Icing
Lately I seem to have a penchant for cozy, easy-to-read books. The Witching Moon Manor is just that — full of sisterly love, a little magic and low stakes. I love that romance is part of the story line and yet, not the entire arc.
This book is IMO the perfect November read. This sequel to the Crescent Moon Tearoom gives witchy spooky season vibes but is set in the holiday season without being overtly Christmas-ey, and is therefore, the perfect transition from Halloween month to the holidays.
To the outside world and each other, the Quigley sisters seem to be thriving on their own paths, but things are not as magical as they seem. Beatrix has lost her ability to write and with it, her spark. Violet is stuck, unable to stop reliving and blaming herself for a circus accident. Meanwhile, Anne is overwhelmed, shouldering new responsibilities while refusing to ask for much needed help. Anne’s new duties include ensuring that the threads of destiny stay in order, which is no small task on a good day. Unfortunately a very powerful witch has passed on without completing their Task, if that Task isn't completed soon, the threads of destiny will unravel, affecting the Fate of all witches. The sisters must choose to be vulnerable and help each other or risk an altered future.
“...one of Violet’s favorite recipes, a ginger molasses cake that would remind anyone who ate it of the first time they’d heard snow crunching beneath their boots.”
The sisters spend much of their time together in the Crescent Moon Tearoom, surrounded by delicious and comforting treats. Ginger is one of my favorite flavours, so i couldn’t resist making one of Violets favorite cakes. This ginger molasses cake is a warm spiced hug that is so easy to make!
Ginger Molasses Cake with Rum Icing
I used a Virtual Vegan’s Ginger Molasses Cake recipe, find it here.
Rum Icing
1.5 cups icing sugar
2+ Tbsp rum
1 Tbsp water
tiny pinch of salt
¼ cup chopped candied ginger (optional)
Instructions
Place icing sugar, rum, water and salt in a small bowl, whisk together until smooth. Start with 2 Tbsp of rum and add more slowly if needed until it is smooth and drips slowly off a spoon. Drip over the cake with a spoon. I like to test a small amount of icing on the cake to make sure its dripping down the sides the way I like before covering the whole cake.
Top with candied ginger before icing sets, lightly pressing into the icing to make it stick.
Serves 12
For another fall bundt cake recipe checkout my Apple Cider Donut Cake recipe.
Hi, I’m Beth! I’ve been inhaling books and baking from the time I learned to read…
